Pulled Pork

Steps

1. 1
   Mix the paprika, sugar, salt, pepper, garlic powder, mustard powder and cayenne. Pat the pork dry and rub the mixture into every surface, pressing it into the folds; wrap and chill overnight, or for at least 4 hours.
2. 2
   Heat the oven to 150°C. Set the pork fat side up in a deep roasting tin or casserole and pour the apple juice around it, not over it, so the rub stays in place.
3. 3
   Cover tightly with a lid or a double layer of foil and cook for 5 hours. The low heat melts the shoulder's connective tissue slowly; a hotter oven tightens the meat before it can soften.
4. 4
   Uncover, raise the oven to 200°C and roast for 30 minutes more, until the rub has formed a dark, sticky crust. It is done when the meat collapses under a fork and reads about 95°C in the thickest part.
5. 5
   Meanwhile, simmer the vinegar with the ketchup, chilli flakes and a pinch of salt for 5 minutes to make the sauce.
6. 6
   Rest the pork for 20 minutes, then pull it into shreds with two forks, discarding any large lumps of fat. Skim the fat off the juices in the tin and stir the juices back into the meat.
7. 7
   Toss the meat with half the vinegar sauce, taste, and add more until it is juicy and pleasantly sharp.
8. 8
   Pile the pork into the split buns, top with coleslaw and serve the rest of the sauce at the table.